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Tag Archives: dairy-free

FOREWORD:
These are probably one of the best muffin recipes I have ever created (gluten-free or otherwise). The muffins turned out fabulously!! They were moist, yet light and sweet, yet not overly sweet.

FIRST GROUP OF INGREDIENTS:

1/2 cup brown sugar

1/2 cup white sugar

1/3 cup earth balance buttery spread

1/3 coconut oil

4 free-range vegetarian-fed eggs

3 bananas

2 T lemon juice

2ND GROUP OF INGREDIENTS:

1/4 cup soy flour

1/4 tapioca starch

1/2 cup sorghum flour

1 cup white rice flour

3 tsp baking powder

1/2 tsp salt

1/2 TSP – 1 TSP cinnamon

couple of dashes of allspice

INSTRUCTIONS:

Mix the first group of ingredients together very thoroughly. I used an immersion blender to get a very smooth consistency. Let sit while mixing the second group of ingredients together in a separate bowl. Combine mixtures and again, mix very well. Pour 1/4 cup of batter per one well-oiled muffin tin. Top with turbinado sugar for an added crunch.

I have made this cookie many times since discovering on Pinterest (I believe). I simply changed a few ingredients to make it dairy-free, and since it’s naturally gluten free, this cookie gets two thumbs up for being easy to make and versatile. I especially like this cookie because you can switch out ingredients for whatever you have on hand. But first here is the recipe that I use:

ALTERNATIVES:

In addition to chocolate chips and cranberries, you could add chopped walnuts or pecans. Although, any kind of nut would work well, too. Or you could nix the cranberries and add a different type of dried fruit to give it a different flavor all together.

BAKING INSTRUCTIONS:

Cook for 8 minutes at 350° on a lightly greased baking sheet. It is really that simple.